Raspberry Rice Aux Amandes
Creamy rice pudding, studded with almond slices, is layered with fresh raspberries in parfait glasses.
1 cup cooked rice
2 tablespoons granulated sugar*
1 cup skim milk
1 teaspoon vanilla extract
1/4 cup sliced almonds
1/3 cup whipping cream, whipped
1 cup fresh raspberries**
Whipped cream for garnish (optional)
Sliced almonds for garnish (optional)
- Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. Remove from heat; stir in vanilla. Fold in almonds and whipped cream.
- Alternate rice pudding and raspberries in parfait glasses or dessert dishes.
- Garnish with whipped cream and almonds, if desired.
Makes 4 servings.
*Low-calorie sugar substitute may be substituted, if added after rice mixture is cool.
**Strawberries or other fruit may be used.
Recipe provided courtesy of the USA Rice Federation.